Shrimp Salad Zesty Dressing (Printable)
Succulent shrimp with crisp vegetables and a zesty lemon dressing, ideal for summer lunches.
# What You Need:
→ Seafood
01 - 1 lb 2 oz large shrimp, peeled and deveined
→ Salad Vegetables
02 - 1 cup celery, finely sliced
03 - 1/2 cup red onion, finely diced
04 - 1 cup cucumber, diced
05 - 1/2 cup cherry tomatoes, halved
06 - 2 tbsp fresh dill, chopped
→ Dressing
07 - 4 tbsp mayonnaise
08 - 2 tbsp Greek yogurt
09 - 1 tsp Dijon mustard
10 - 1 tbsp lemon juice
11 - 1 tsp lemon zest
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
# How to Make It:
01 - Bring a pot of salted water to a rolling boil. Add the shrimp and cook for 2 to 3 minutes until pink and opaque throughout. Drain immediately and rinse under cold running water to halt cooking. Pat dry with paper towels.
02 - In a large mixing bowl, add the cooked shrimp, sliced celery, diced red onion, diced cucumber, halved cherry tomatoes, and chopped dill. Toss together to distribute evenly.
03 - In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, lemon zest, salt, and black pepper until smooth and well blended.
04 - Pour the dressing over the shrimp and vegetable mixture. Fold gently with a large spoon to coat all components evenly without breaking apart the shrimp.
05 - Refrigerate the salad for at least 15 minutes to allow the flavors to meld. Serve on a bed of leafy greens or alongside crusty bread if desired.
# Expert Tips:
01 -
- The dressing hits that perfect sweet spot between creamy and bright so you actually want to lick the bowl
- It comes together in under 30 minutes but tastes like something you would order at a proper coastal restaurant
02 -
- Overcooking shrimp by even thirty seconds turns them rubbery and no amount of dressing can fix that mistake
- The salad tastes noticeably better after resting in the fridge for at least an hour so never rush this step if you can help it
03 -
- Pat the cooked shrimp completely dry before adding them to the bowl because any water left will thin out your dressing
- Using all Greek yogurt instead of mayo works beautifully but add an extra half teaspoon of lemon zest to compensate for the lost richness